AFFILIATE_ID 101 DIRECTIONS Cut tops off the bell peppers and boil for 5 minutes. Remove from water. In a medium saucepan, sauté vegetables and minced garlic in butter. Add meat and brown. Add the mushroom steak sauce and Rotel tomatoes. Cook 10 minutes on medium heat, stirring occasionally. Add the rice to the mixture and combine thoroughly. Fill peppers with the mixture and top with the seasoned bread crumbs. In a 9x13 pan add 1 inch of water. Place the peppers in the pan and bake 15 minutes at 350 degrees. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION ground meat chuck preferred DIRECTION MEASUREMENT pounds QUANTITY 2 DESCRIPTION Rotel Brand tomatoes mild or hot DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION onion chopped DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION celery (chopped fine) DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION garlic finely chopped DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION Dawn mushroom steak sauce DIRECTION MEASUREMENT can QUANTITY 1 DESCRIPTION toasted bread crumbs DIRECTION MEASUREMENT cup QUANTITY 3/4 DESCRIPTION to 10 bell peppers DIRECTION MEASUREMENT QUANTITY 8 DESCRIPTION cooked rice DIRECTION MEASUREMENT cups QUANTITY 2 KEYWORDS NAME Stuffed Bell Peppers III NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 30 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 10 SOURCE RealCajunRecipes.com TYPE 102